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Ingredientes
- you can make them with everything from apples to pineapples to peas, the
- tablespoons unsalted butter
- 1
- white onion, finely chopped
- 3
- cloves garlic, finely chopped
- 3
- ears corn, kernels cut off
- 1
- cup freshly grated Parmesan Cheese
- Vegetable
- oil, for frying
- 1.
- Toss
- the zucchini with 1-teaspoon salt in a bowl; let stand 10 minutes. Wrap the
- zucchini in a kitchen towel and squeeze dry.
- 2. Meanwhile,
- heat the butter in a large nonstick skillet over medium-high heat. Add the
- onion and garlic and cook, stirring occasionally, until slightly softened,
- about 4 minutes. Add the corn and cook, stirring occasionally, until
- crisp-tender, about 3 minutes. Set aside.
- 3. Whisk
- the cornmeal, flour, baking soda, 1 teaspoon salt and 1/2 teaspoon pepper in a
- medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the
- corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1873g | |
| Calories 802 | |
| Calories from Fat 402 | 50% |
| Total Fat 45.8g | 57% |
| Saturated Fat 27.53g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1667mg | 69% |
| Potassium 2000mg | 57% |
| Total Carbs 55.69g | 15% |
| Dietary Fiber 10.5g | 35% |
| Sugars 20.07g | 13% |
| Protein 49.22g | 79% |
